A crisp, buttery kataifi crust filled with spiced pumpkin custard—these individual pies are elegant, aromatic, and perfect for autumn menus or dessert displays.
Ingredients (Makes 6 individual pies)
Kataifi Crust
- 200 g kataifi (shredded phyllo)
- 100 g unsalted butter, melted
- 2 tbsp sugar
- ½ tsp cinnamon (optional)
Pumpkin Filling
- 250 g pumpkin purée (roasted & mashed or canned)
- 100 ml whipping cream
- 2 large eggs
- 100 g brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger (optional)
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Whipped cream
- Crushed walnuts or pecans
- Salted caramel sauce
- Powdered sugar
Prepare the Kataifi
- Preheat oven to 180°C (350°F).
- Thaw kataifi completely and gently separate strands.
- Add melted butter, sugar, and cinnamon; mix well until evenly coated.
Shape the Crusts
- Press kataifi into greased muffin tins or tart rings to form nests.
- Bake for 12–15 minutes, until golden and crisp.
- Remove and let cool slightly.
Make the Pumpkin Filling
- Whisk pumpkin purée, cream, eggs, brown sugar, spices, vanilla, and salt until smooth.
Fill & Bake
- Pour filling into kataifi shells.
- Bake at 170°C (340°F) for 18–22 minutes, until just set in the center.
- Cool at room temperature, then chill 1 hour for best texture.
Serving Ideas
- Top with whipped cream and caramel drizzle
- Sprinkle chopped nuts for crunch
- Dust lightly with powdered sugar for café-style plating
Chef Tips
- For extra crispiness, brush baked kataifi shells with a little more butter before filling.
- You can replace pumpkin with butternut squash purée.
- These pies hold well refrigerated for up to 2 days.
